Rhubarb tart from New British Classics (page 303) by Gary Rhodes

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • veronicafrance on May 21, 2021

    Continued: Reheat, make up a paste of more cornflour and milk, whisk it in, cook some more ... return to the fridge. Waste of time.It was clearly pointless pouring this liquid custard into the tart case, so I arranged the rhubarb in the case on its own (oops -- not enough of it!) and served it with the custard poured over. So half the morning spent making rhubarb and custard! However, an experiment with the leftover custard demonstrated that if you ignore Gary's instructions and bring it to a simmer, beating thoroughly, it will thicken, at least if you've added twice the amount of cornflour specified. I will not be making this again.

  • veronicafrance on May 21, 2021

    Note 1: read the recipe carefully -- I didn't notice the two different oven temperatures and baked the rhubarb at 220C, so it was overcooked. Note 2: normally I would have used my own recipe for sweet pastry, but Gary was a professional chef so I thought I'd try his. The proportion of butter was a little surprising ... even after an hour in the fridge it was tricky to roll and handle, and while blind-baking it *oozed* butter, so I had to overcook it. Note 3: the crème pat. Normally I would make this with plain flour and boil to thicken, but again, let's follow the pro, with his egg yolks and small amount of cornflour.Don't let it boil, he says. So I didn't, and even after 2 hours in the fridge it was pouring consistency. Continued in my next note!

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